I found an Asian Pot Pie recipe on the internet and didn't have all the ingredients, so I improvised and the result was amazing.
Cut chicken into cubes. Cube veges. In a large pan heat up the peanut oil and add chicken, vinegar, then when it looks ok add in the cornflower. Chuck in the five spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes.
Puff pastry on the top of the little pots in the cupboard. Fill up the pot ‘cause otherwise the pastry sinks.
Oh and make sure you egg the pastry!! Cooking time, heaven only knows, just watch it and don’t ask your partner to check it while you have a shower if he’s watching tv…..
Super yummmeeeee! ☺
Trending This Week